Butterscotch Lace Cookies
- 1 c margarine, melted
- 1 1/2 c brown sugar (packed)
- 2 1/4 c rolled oats
- 1/2 ts salt
- 1 tb molasses
- 3 tb flour
- 1 ea egg, slightly beaten
- 1 ts vanilla
Add sugar to butter; pour over rolled oats. Let stand at room temperature
overnight so oats absorb butter.
Heat oven to 375 degrees F.
Mix remaining ingredients into oats. Drop level teaspoonfuls of dough 2
inches apart on heavily greased baking sheet.
Bake only 12 cookies on a sheet. Bake 5 to 7 minutes, or until brown around
edges. Allow to remain on sheet a few minutes until firm, then immediately
remove with spatula to cooling rack. Makes 6 dozen cookies.
Reese's Chewy Chocolate Cookies
- 1 1/4 c margarine: softened
- 2 c sugar
- 2 ea eggs
- 2 ts vanilla
- 2 c unsifted all-purpose flour
- 3/4 c Hershey's Cocoa
- 1 ts baking soda
- 1/2 ts salt
- 2 c Peanut Butter Chips (12 ozs)
Cream margarine and sugar until light and fluffy in large mixer bowl. Add
eggs and vanilla; beat well.
Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir
in peanut butter chips.
Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 deg. F. for 8
to 10 minutes (do not overbake, cookies will be soft. They will puff during
baking, flatten upon cooling) Cool on cookie sheet until set, about 1 min.;
remove to wire rack to cool completely.
Whole Wheat Heart Smart Cookies
- 1 c All purpose flour
- 1 c Whole wheat flour
- 1 ts Baking powder
- 1/2 ts Ground cinnamon
- 1/2 ts salt
- 1/2 c Margarine
- 1/2 c Brown sugar
- 1 ea egg
- 1 ts vanilla
In a small bowl combine flours, baking powder, cinnamon and salt.
In a large bowl with mixer at medium speed, beat margarine and brown sugar
until well blended. Beat in egg and vanilla. With mixer at low speed, gradually
beat in flour mixture until well blended.
Wrap dough in plastic wrap or waxed paper; refrigerate at least 1 hour.
On floured pastry cloth with floured rolling pin, roll out dough, 1/3 at a
time, to 1/8 inch thickness. Dip heart cookie cutters into flour.
Place cookies on ungreased cookie sheets. Bake in preheated 350 degree oven
according to the following times or until lightly browned around edges.
Remove and cool on wire rack. Decorate as desired. Yields 36 cookies.
Brownie Cookies
- 4 oz Semisweet chocolate
- 1 oz Unsweetened chocolate
- 2 1/3 c Sifted all-purpose flour
- 1 1/2 ts Baking soda
- 1/2 ts Baking powder
- 1/4 lb Unsalted butter
- 1 c Granulated sugar
- 1 tb Vanilla extract
- 2 ea Egg
- 1 tb Milk
- 3/4 c Finely chopped walnuts
Melt the chocolate over hot water.
Sift the flour, baking soda, and baking powder together. Set aside.
In the bowl of a mixer, cream the butter. Add the sugar slowly and continue
to beat. Add the vanilla, then the eggs one at a time. Add the chocolate and
stir to blend.
Stir in the dry ingredients and the milk by hand. When just blended, mix in
the walnuts. Cover and refrigerate dough for 30 minutes before rolling.
Preheat oven to 375 degrees. Lightly grease a cookie sheet.
To form the cookies, scoop out a portion of dough and roll out on a
well-floured surface. When dough is 1/4 inch thick, cut it into rounds or other
desired shapes. Re-roll scraps and cut again.
Place on cookie sheet (leave room for expansion) and bake for 6 to 8
minutes.
Snicker Doodles
- 1 c butter
- 1 1/2 c sugar
- 2 ea eggs
- 2 3/4 c flour
- 2 ts cream of tartar
- 1 ts baking soda
- 1/2 ts salt
- 1 x cinnamon sugar
Cream the butter, sugar, and eggs. Add flour, cream of tartar, soda, and
salt.
Chill. Roll into balls and roll in cinnamon sugar.
Place on cookie sheet and bake at 400F for 8-10 minutes until lightly brown
and soft.
Yield: 5 dozen. (These cookies will be somewhat crunchy when they cool).
Rolled Buttery Lemon
Cookies
- 1/2 c butter, softened
- 2/3 c sugar
- 1 ea large egg
- 1 x Finely grated lemon peel
- 1 3/4 c all-purpose flour
Glaze:
Grease several baking sheets and set aside.
With a mixer at medium speed, beat the butter in a large mixer bowl until
light and fluffy. Beat in the sugar until well blended and smooth. Beat in the
egg and lemon peel. With the mixer at low speed, beat in the flour just until
evenly incorporated.
Divide the dough in half. Place each portion between large sheets of waxed
paper. Use a rolling pin to roll out the dough to a scant 1/4 inch thick. Check
the undersides and smooth out any wrinkles in the waxed paper. Stack the rolled
portions on a tray or baking sheet. Refrigerate for about 20 minutes or until
cold and firm, but not hard.
Heat the oven to 375F. Working with one chilled portion of dough at a time
(keep the other one chilled), peel away a layer of waxed paper. (This makes it
easier to lift the cookies from the paper later.) Replace the paper and turn
the dough over. Peel off the second layer of paper. Using a 2-inch round or
scalloped cutter (or a small juice of sherry glass) cut out the cookies. Use a
spatula to carefully lift the cookies from the paper and place them about 1
inch apart on the baking sheets.
Reroll the dough scraps between waxed paper; rechill in the refrigerator.
Repeat the process with the second portion of dough.
For the glaze:
Beat the egg yolk with the water. Working with a few cookies at a time, brush
the tops with the egg yolk-water mixture using a pastry brush or paper towel.
Sprinkle the tops lightly with granulated sugar. Repeat until all of the
cookies are garnished.
Bake the cookies for 6 to 9 minutes or until the top is just tinged with
brown and slightly darker at the edges. Let cool on the baking sheets for about
2 minutes. Transfer to wire racks and let stand until thoroughly cool. Store
airtight for up to a week. Freeze for longer storage.
Chocolate Nut Fantasy
- 1 1/4 c Butter
- 3/4 c Sugar
- 3/4 c Brown sugar
- 1/2 ts Salt
- 3 ea Eggs
- 3 c Flour
- 3/4 c Cocoa powder
- 1/2 c Baking soda
- 2 c Semi-sweet chips
- 1 1/2 c Broken pecan pieces
Preheat oven to 350F.
In a large mixing bowl cream together butter and sugars. Beat in salt and
eggs.
In a separate bowl sift together flour, cocoa and baking soda. Stir into
creamed mixture. When well blended fold in chocolate chips and nuts.
Roll dough into 2 inch balls and press into 2-1/2 inch round cookies.
Bake for 12 to 15 minutes until slightly dry around the edges. Makes 10
cookies.
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